Garlic chicken wings are one of the easiest, most crowd‑pleasing ways to get ultra‑crispy chicken with big flavor, whether you bake them in the oven or crisp them in the air fryer.
Love Chicken wings? You might also like Air Fryer Chicken Wings and Garlic Parmesan Chicken Wings
Baked Chicken Wings
Flavor-packed Garlic Chicken Wings are baked in the oven instead of being fried in harmful oils. This healthier alternative to fried chicken wings is crispy, sticky, and full of sweet-savory goodness.
No frying involved, yet same authentic flavor and crunch.
The sweet and spicy sauce is the secret ingredient that transforms these baked chicken wings into a flavor packed dinner!
Perfect finger food - This Korean-inspired wings recipe is perfect for game days, parties, or a crave-worthy dinner; and is much better than a takeout!
Why You'll Love Garlic Chicken Wings
- Garlic chicken wings combine a simple dry rub, a high‑heat cooking method, and a quick garlic butter (or garlic oil) finish to deliver shatter‑crisp skin and juicy meat without deep frying.
- Using aluminum‑free baking powder on well‑dried wings helps the skin blister and brown, giving you the crunch you expect from a sports bar wing at home.
- These garlic chicken wings are designed to be flexible: you can bake them on a rack or air fry them, scale the garlic up or down, and tweak the heat level with cayenne or other spices to suit different palates.
- Healthy version of fried chicken wings - garlic chicken wings, when baked, is a healthy alternative to the fried version, made popular by Bonchon Korean chain, where they fry their amazing wings, which leads to high fat content and exposure to unhealthy fats.
Garlic Chicken Wings (healthy verison)
Ingredients
For the wings
- 1.5 lb chicken wings drums and flats
- 1 tablespoon salt
- ½ teaspoon white pepper ground
Soy garlic sauce
- ⅓ cup soy sauce
- 3 tablespoon granulated sugar or brown sugar
- 1 tablespoon Mirin
- 1 tablespoon sesame oil
- 4 garlic cloves
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon cornstarch + 3 tablespoon water (for cornstarch slurry)
Instructions
- Preheat the oven to 425°F. Place a wire rack on top shelf of the oven.Line a baking tray with aluminum foil and set it aside.
Cook chicken wings
- Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, combine chicken wings, baking powder, salt, and pepper. Toss well until the wings are evenly coated.
- Arrange the wings on the prepared rack and bake for 30-40 minutes, flipping halfway through, until golden and crispy.
Soy garlic sauce
- Meanwhile, in a small saucepan, combine the soy sauce, sugar, Mirin, sesame oil, garlic, and red pepper flakes.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves (about 3-4 minutes).Stir in the cornstarch slurry (cornstarch+ water); and simmer for an additional 1-2 minutes, until the sauce thickens slightly.
- Remove from heat. Once the wings are done, toss them in the warm soy garlic sauce until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions, then serve immediately.
Ingredients
Chicken wings - Chicken wings are perfect for absorbing bold flavors. They are fun and compact, making them perfect as an appetizer and the main dish.
Baking Powder - It creates a light and crisp texture.
White Pepper Powder - Adds mild heat to the dish.
Salt - I love to use salt to enhance the overall flavor of the dish.
Soy Sauce - The main ingredient. The base of the sauce that brings the umami flavor to the wings.
Sugar - Adds a touch of sweetness and enhances the caramelization of the sauce.
Mirin - Adds a touch of mild tanginess to the sauce.
Garlic - Provides the bold garlicky flavor to the dish, identical to the Bonchon wings.
Red pepper flakes - Bring a mild kick to the sauce.
Cornstarch - We need it to thicken the sauce.
Green Onions - I love the freshness and mild onion flavor to the dish!
Sesame Seeds - So flavorful, they bring nutty crunch to the dish.
Supplies
- Baking sheet
- Rack
- Small Saucepan
- Serving plates and bowls
How to make Garlic Chicken Wings
As a first step, I always pat the chicken wings dry with paper towels to remove excess moisture because it helps prevent sogginess. Then I combine chicken wings, baking powder, salt, and pepper and toss everything together until the wings are evenly coated.
Step 2 is to arrange the wings on the prepared rack and bake for 30-40 minutes, flipping halfway through, until golden and crispy. Baking chicken wings is so much more healthier than frying them!
Step 3: Make soy garlic sauce by combining soy sauce, sugar, Mirin, sesame oil, garlic, and red pepper flakes. Slowly bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves, which will take about 3-4 minutes. Stir in the cornstarch slurry ( simply cornstarch+ water); and simmer for an additional 1-2 minutes, until the sauce thickens slightly.
Step 4 and the final step is to toss chicken wings in the warm soy garlic sauce until evenly coated and then garnish with toasted sesame seeds and sliced green onions.
Tips on making the best chicken wings
How to make chicken wings more crispy: Patting the wings dry with paper towels removes excess moisture and helps them crisp up better in the oven, so don't skip this step.
Sauce troubles: If the sauce is too thin, simmer a little longer or add a bit more cornstarch slurry. If too thick, thin it with a splash of water.
Use more heat: Add more red pepper flakes, sriracha, or gochujang paste to make the sauce spicier.
FAQ
Can I air fry my chicken wings? Absolutely! To air fry, cook wings at 400°F (200°C) for 20-25 minutes, flipping halfway, then toss in sauce.
Can I use frozen chicken wings? Yes you can, but thaw them completely and pat them dry before seasoning to ensure crispy skin when baked or fried.
Can I prepare the soy garlic sauce ahead of time? Absolutely. You can make the sauce 1-2 days in advance and store it in the refrigerator. Reheat it gently before tossing with the wings.
What can I use instead of mirin? If you don't have mirin, use a mix of rice vinegar + sugar (1 tablespoon vinegar + ½ teaspoon sugar) as a substitute.
Can I make it gluten free? Yes, use Coconut Aminos: Coconut aminos is soy-free, wheat-free, and gluten-free, so it works well for people with allergies to soy or wheat. They taste just like soy sauce with less sodium
How do I store and reheat leftovers? Store the chicken wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through to maintain crispiness.
How to serve soy garlic chicken wings: Garnish with toasted sesame seeds and sliced green onions, then serve immediately.
This garlic chicken wings recipe is so simple and healthy, yet so flavorful and delicious, that if you are facing chicken redundancy problem - they are the perfect solution! Enjoy!
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Easy Chicken and Vegetable Stir Fry
Restaurant Style Chicken Chow Mein Noodles
Steve says
I used tamari sauce and added a bit of fish sauce. Turned out excellent thank you